Over the past half-century, increasing populations and natural resource depletion have resulted in a reduction of available land per person for both living and growing food. In addition, the food system has had a significant impact on the environment, particularly in meat farming and agricultural waste. The pressing need to address food security challenges requires more sustainable use of food materials. Furthermore, the rise of diet-related diseases such as obesity and cardiovascular disease poses a growing problem worldwide. As a result, the United Nations Decade of Action on Nutrition (2016-2025) has prioritized the development of "sustainable, resilient food systems for healthy diets" as its first action area. 

To contribute to this goal, my research focuses on novel processing and ingredient technologies to design food products and ingredients with desirable application properties, sensory attributes, and health benefits. Particularly, I have been working on innovative processing, ingredient formulation, and structure-function of dairy- and plant-based ingredients.  My vision is to leverage natural ingredients to create a more sustainable and resilient food system that addresses the challenges of food processing, formulation, and nutrition, ultimately improving the cost-effectiveness of food manufacturers, securing the sustainability of food systems, and enhancing overall human health.